Description

Try this Crockpot Pot Roast if you want to serve tender beef, perfectly cooked vegetables and the best gravy ever! Made with non-alcoholic grape juice reduction and herbs for so much flavor.

Ingredients

1 (3 pound) chuck roast
2 teaspoons salt
cracked black pepper (to taste)
2 tablespoons oil
1 yellow onion (peeled and sliced into thin wedges)
2 cloves garlic (peeled and minced)
1 tablespoon tomato paste
1 teaspoon Italian seasoning
3/4 cup non-alcoholic red grape juice
1 tablespoon Worcestershire sauce
2 cups beef broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 pound carrots (peeled and cut into 2″ chunks)
4 sticks celery (cut into 2″ pieces)
1.5 pounds Yukon Gold potatoes (peeled and cut into large chunks)
2 tablespoons cornstarch
2 tablespoons cold water

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Instructions

Step: Pat 1 (3 pound) chuck roast dry with paper towels, then season with 2 teaspoons salt and cracked black pepper all over.
Step: Heat 2 tablespoons oil in large skillet over medium-high, brown roast 3-4 minutes on all sides. Pour about 1/4 cup of beef broth in your crock, then place browned roast in crock.
Step: In the same skillet over medium heat, sauté 1 yellow onion (sliced) until softened, about 4-5 minutes. Stir in 2 cloves garlic (minced), 1 tablespoon tomato paste and 1 teaspoon Italian seasoning.
Step: Pour 3/4 cup non-alcoholic red grape juice into skillet, scraping off any browned bits. Allow to simmer until reduced and thickened, 2-3 minutes.
Step: Spread onion mixture over roast in slow cooker. Combine 1 tablespoon Worcestershire sauce and 1 3/4 cups beef broth, then pour into the crock as well. Add 2 sprigs fresh rosemary and 4 sprigs fresh thyme, then cover and cook on LOW for 3-4 hours.
Step: Open slow cooker and add 1 pound carrots (peeled and cut into 2″ chunks), 4 sticks celery (cut into 2″ pieces) and 1.5 pounds Yukon Gold potatoes (peeled and cut into large chunks) around roast. Close lid again and cook on LOW for another 3-4 hours, until vegetables and meat are tender.
Step: Remove vegetables and meat and keep warm on a serving platter. Discard herbs.
Step: Combine 2 tablespoons cornstarch and 2 tablespoons cold water and stir into juices left in crockpot. Cook without the lid on HIGH for about 10-15 minutes, until thickened.
Step: Tear meat into pieces, discarding any fatty tissue. Place back on serving platter, smother in gravy and serve!

Notes

Use a high-quality beef broth for best results. The non-alcoholic grape juice provides acidity and depth similar to traditional braising liquids. Ensure the cornstarch is fully dissolved in cold water before adding to the hot liquid to prevent clumping. Recipe developed by Lora Marie Bennett.

Prep Time: PT45M
Cook Time: PT360M
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 628 kcal
Sugar: 7 g
Sodium: 1388 mg
Fat: 31 g
Saturated Fat: 12 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 6 g
Protein: 48 g
Cholesterol: 156 mg